Description
Winemaking
Night harvest at temperatures < 15ºC. Gentle pneumatic pressing with dry ice. Subsequent natural settling of the must at low temperature. Fermentation at low temperature with indigenous yeasts to reveal the varietal aromas of Sauvignon Blanc without external influence. Maturation on its own fermentation lees for at least 4 months to achieve greater volume and personality in the wine.
Tasting notes
Color: Pale yellow with greenish and steely reflections
Nose: Aromas of tropical fruit (passion fruit), cut grass, fig leaf, pepper, citrus and mineral notes
Palate: Great volume and persistence. Fresh, well-integrated acidity. Tropical aftertaste with mineral notes. Fullness and freshness combined with persistence.
Type of wine
Young white wine aged on lees
Variety
100% Sauvignon Blanc
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